Fiumorbu is a soft washed rind cheese from Corsica. Its name comes from the name of a small river in Corsica which flows into the Tyrrhenian Sea, south of Aleria. The source of the Fiumorbo river is in the massif of Renoso, 1800m above altitude, in Bastelica. The river flows through Ghisoni, passes the Strette and Inzecca, and goes between Ghisonaccia and Fiumorbu. The mouth of the river is at Prunelli-di-Fiumorbo, between the communes of Serra-di-Fiumorbo and Ghisonaccia.
Fiumorbu cheese has a diameter of 12cm and a thickness of 4cm. It weighs around 500g. The washing of the rind during the maturing process turns the rind a red/orange colour. The cheese is matured for 3 to 5 months. The cheese dairy Ottavi produces two types of this cheese, one with ewe’s milk and one with goat’s milk.
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